Prawn and Spring Onion Tartlets with Coconut and Chilli

Friday, 9 December 2016

These filo pastry Prawn Tartlets with Spring Onion, Coconut and Chilli are so easy to make and rather tasty too; which of course is the main thing!

You can leave out the chilli altogether if you must but I say even if you only add a teeny weeny bit the slight heat you get is in my opinion a good thing. Instead you could top with finely chopped peanuts but you'd still need the coconut layer or the prawn mixture would dry out.

Inspired by the frozen ones in M&S this is my 'make it up as I went along' version in which I added spring onion to the filling which adds a bit of texture to the finely chopped prawns.

You need a good non-stick muffin tin (I used a Hard Anodised Muffin Tin from Stellar Cookware).Top Tip!
Get a piece of greaseproof paper or foil and make a template so you know how big to cut your pastry. You want it big enough to fill the muffin hole plus 1 cm (half an inch) overlap.

PS: I've discovered they're delicious hot or cold 😋

Yield: 12Author: Jan Bennett

Prawn and Spring Onion Tartlets with Coconut and Chilli

These filo pastry Prawn Tartlets with Spring Onion, Coconut and Chilli are so easy to make and rather tasty too!

prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients:

4-6 sheets ready made Filo Pastry - I used the brand Jus Rol

220g Peeled and Cooked Prawns - very finely chopped

4 Spring Onions - very finely chopped

4 teaspoons light soy sauce

1 and a half tablespoons Mirin (Japanese sweet rice wine) available in any good supermarket

a good pinch of White Pepper

1/2 a teaspoon of grated Palm Sugar - you could use caster sugar if you don't have any

Take one sheet of filo pastry out at a time and brush the whole sheet with melted butter. Cut into squares (the size of the template you made earlier) and line a hole in your muffin tin with one sheet.

Now add another sheet placed in at an angle so you get the corners in the middle of the first one to look like a star pattern. Repeat till you've made all twelve.

Add the prawn filling dividing equally between the tartlets. Sprinkle each one with a light layer of coconut then top with the chilli.

Onto the middle shelf of your preheated oven and bake for about 8 minutes or until the filling is piping hot - it may take 10 minutes as ovens do differ. If you have the oven any higher the pastry will burn before the filling gets cooked.

Once they are done, leave to cool for 5 minutes before carefully transferring to a wire rack to cool completely, or onto a serving platter if you plan to eat them straight away.

NOTES:

Get a piece of greaseproof paper or foil and make a template so you know how big to cut your pastry. You want it big enough to fill the muffin hole plus 1 cm (half an inch) overlap.